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Each bite of pumpkin coffee cake with crumb topping is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup, and seasonal spices like ground nutmeg, ginger, and cloves. Piled high with brown sugar cinnamon crumble topping and drizzled with easy vanilla icing, this spiced breakfast cake certainly hits the spot during the fall season.

One reader, Jamie, says: “This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!”

pumpkin crumb coffee cake

Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make this season. Heavy on the crumb topping, this is a fall version of my New York-style crumb cake and tastes just like my pumpkin crumb cake muffins but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week!

And if you’re looking for dessert, this pumpkin crumb cake is perfectly acceptable or you may love my regular pumpkin cake instead.

This Pumpkin Crumb Coffee Cake Is:

  • Simple and quick to prepare
  • Ultra soft and moist
  • Incredibly pumpkin-y
  • A perfect fall breakfast indulgence
  • Wonderfully spiced with cozy fall flavors
  • Piled high with crumb topping
  • Garnished with a sweet vanilla icing
iced pumpkin coffee crumb cake in white baking dish

Video Tutorial

3 Parts to My Best Pumpkin Coffee Crumb Cake

  1. Pumpkin Coffee Cake: There’s incredible flavor in each soft, moist bite of the pumpkin cake layer.
  2. Crumb Topping: Top today’s coffee cake with a thick layer of cinnamon-spiced crumbs.
  3. Vanilla Icing: It’s not coffee cake without a drizzle of icing. For something different, you may love this pumpkin crumb cake paired with the same brown sugar icing we use on pumpkin donuts.

Overview: How to Make Pumpkin Coffee Cake with Crumb Topping

This recipe is made completely from scratch with no boxed cake mix in sight. Made with pantry basics, the cake comes together in minutes without a mixer. Ingredients like oil, maple syrup, brown sugar, and pumpkin puree make this the moistest coffee cake you’ll ever taste. (Careful not to over-bake it!) Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe. (This cake is vegan-friendly as well– use dairy free milk in the cake and dairy free butter in the crumb topping.)

See more egg-free baking recipes.

Make sure you’re using real pumpkin puree (I like canned puree), not pumpkin pie filling. We’ll use a little brown sugar and maple syrup to sweeten– not too much of either though. The crumb topping and glaze sweeten the cake, so there is no need for more sugar in the cake itself. You’ll love how the sweet maple flavor pairs with real pumpkin and warm spices!

Be prepared, this is a super, super thick batter. Why? We’re using lots of heavy, wet ingredients to yield a moist and satisfying cake.

pumpkin cake batter in bowl and in white baking dish
crumb topping shown in bowl and on top of cake before baking
pumpkin crumb cake in white baking pan

Crumb Topping

We can all agree that the crumbs are the best part of any coffee cake, so we’re going heavy on the crumb topping today. (For more recipes loaded with crumbs, try apple crumb cake, zucchini crumb cake, pumpkin french toast casserole, and apple cinnamon muffins.) Today’s crumb topping is cinnamon-spiced– you need flour, brown sugar, salt, ground cinnamon, and cold butter. Cut the cold butter in with a fork or pastry cutter until it begins to clump together and form crumbs. Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking. So easy!

slice of iced pumpkin coffee cake on a white plate with a fork

Vanilla Icing

While the cake bakes, make the icing. If I have it on hand during the fall season, I like to use pumpkin spice coffee creamer instead of milk. If you have any leftover pumpkin puree, you can even make and use homemade pumpkin coffee creamer in the icing. Milk works just as well, though. Mix the coffee creamer or milk with a little confectioners’ sugar and vanilla extract, and then pour the glaze on top of the warm coffee cake. Instead of vanilla icing, try a drizzle of salted caramel or dollop of homemade whipped cream.

More Fall Breakfast Recipes

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pumpkin crumb coffee cake

Pumpkin Crumb Coffee Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 9 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American


An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.




  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 1 cup (230g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk*

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.
  2. Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  3. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  4. Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
  5. Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
  6. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.


  1. Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
  2. Spices: Instead of nutmeg, cloves, and ginger, use 1 teaspoon pumpkin pie spice in addition to the cinnamon.
  3. Milk: You can use any milk, dairy or nondairy, in the cake batter. I really like using buttermilk when I have it on hand. Makes the cake very moist.

Keywords: pumpkin coffee cake

Reader Questions and Reviews

  1. Another amazing recipe.
    I made this gluten free and vegan, and it’s probably the best coffee cake I’ve ever had. Follow the instructions and it turns out perfect. I used coconut oil, cashew milk and a blend of gluten free flours

  2. For those going on about no eggs in this recipe, pumpkin is a common substitute for eggs in vegan cooking. 1/4 cup of pumpkin puree is equivalent to one egg. Even though this isn’t a vegan recipe, that’s why the eggs aren’t necessary.

    I usually make plain coffee cake for Thanksgiving breakfast, but I stocked up on cans of pumpkin this year, so I thought I’d try a pumpkin coffee cake. Made this recipe today and it came out perfectly aside from taking a little longer than the recommended time to cook (about 20 mins more, so be prepared if you want it done by a certain time). I didn’t do the icing because it seemed sweet enough with the topping, but it has a very strong earthy flavor that may have been better tempered with the icing. Think along the lines of a bran muffin or other health food. Because of this, I probably won’t make it again, but if I did, I’d do the icing and see if it helps the overall flavor.

    If you like straight pumpkin, this is a great recipe. I think was hoping for more of a pumpkin pie flavor (sweeter with more spices).

  3. I made this with gluten free flour and substituted coconut oil for the butter, and almond milk for the milk to accommodate our food allergies, and it turned out great! It was a big hit with my family – kids included! I will definitely be making this again!

  4. This was PHENOMENAL!!!!! I use your recipes all the time and this one is my absolute favorite. I wasn’t sure of my guests dietary restrictions, so I easily made it vegan using Earth Balance margarine in the crumb and almond milk in the cake and drizzle. I hate to change a recipe, but it was very minimal. My friend’s one year old was even going, “MMMM!!!” I will make this forever and ever.

  5. Hiya, I can’t decide between this pumpkin cake recipe and your other pumpkin cake recipe (I don’t need it to be egg free or have the crumble topping lol). Can you give me an idea of what the texture of either is like… is this cake taste more of carrot cake style, and the one is traditional sponge cake? Thanks 🙂

    1. Can I add whole wheat pumpkin muffins to the comaprison. So many choices! (and not enough people to devour it/try all three recipes) 😉

    2. They’re both soft, moist and delicious cakes! The biggest difference is in the crumb topping – that will be your deciding factor 🙂

      1. Thanks for the quick reply! Strange my email didn’t ping with the reply and I didn’t think I spelled my email wrong, oh well.

  6. This was a huge hit in my son’s daycare where we had to stick to a no-allergens and no-chocolate rule! I used white sugar instead of brown in the cake, and used less than the amount called for. I also doubled the crumb recipe because who doesn’t love extra crumb topping?!

  7. This is Amazing! I have made it 4 or 5 times in 2 months time since I discovered this recipe. I once added a cup of dark chocolate chips.(LOVED IT!) Next time I will try double the crumbs. Thank you!

  8. Grandma and I love this ILove the cake we can’t wait to try to make it again thank you for making all these recipes

  9. It’s still in the oven… I’ve tested it twice, and I’m so glad it “failed”! I licked the toothpick (don’t worry; I didn’t reuse it!) and got an early taste of this scrumptious cake! I hope it’s done next time, so I can have a piece!!

    1. Hi Deb, a 9×13 is too big. You’d want to use a square 9 inch pan if you have one!

  10. Have tried and loved the recipe, now wondering if I could double it for a 9-13 baking dish. Bad idea?

    1. Hi Liz, We haven’t tested it, but we’d recommend making the batter twice (instead of doubling) and filling a 9×13 halfway. Or use our larger pumpkin cake recipe and top with the crumbs. (double the crumb portion).

  11. I’ve made this several times now: I double it, an entire can of pumpkin, GF flour and vanilla soymilk and I like to 1.5x the topping and skip the icing and it’s just perfect! Great for breakfast any time of year with coffee or tea!

  12. Hi Sally
    How would I adjust this recipe if I were to eliminate the maple syrup? (Ok on pancakes, not a fan using in recipes)

    1. Hi Terry, you can use an equal amount of honey or agave in place of the maple syrup.

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